Braised Lamb Shanks with Orange Marmalade

ingredients

1
Preheat broiler until very hot. Brush shanks with 3 tablespoons of oil and season well with salt and pepper. Broil, turning shanks as necessary until well-browned all over.
2
Heat remaining oil in a flameproof casserole; add garlic and brown gently.
3
Add shanks, orange juice, wine and lemon zest. Bring to a boil on top of stove, cover, then transfer to a preheated oven and cook at 350 degrees for 1 hour, or until meat pulls away from bones.
4
Using a slotted spoon, transfer shanks to a plate or bowl and keep warm.
5
Transfer casserole dish to top of stove over medium heat.
6
Add marmalade to casserole, stir until well blended; bring to a boil and simmer until liquid has been reduced to a coating glaze.
7
Return shanks to casserole and turn in glaze until well coated. Serve on heated dinner plates. Add stock to casserole; stir to scrape up flavored bits left in pan, then spoon over shanks and serve.